Chocolate Chip Cheesecake Recipe

I love chocolate chip cookies. I also love cheesecake. What would you say if I said you could have both? Believe it because it’s true—you absolutely can with this delicious chocolate chip cheesecake recipe.

This recipe is perfect and I make it a lot at my home, for parties, gatherings, or just because. This chocolate chip cheesecake recipe has just enough chocolate to satisfy, but not so much that the creaminess of the cake is overwhelmed.

In addition, the extra chocolate on top of the cake is a nice little something extra. This chocolate chip cheesecake, a large glass of milk and I’m set! You will be too; just give it a try.

Yield: 10-12 servings
Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients:

• 1 1/4 cups chocolate wafer cookie crumbs
• 1/3 cup melted butter or margarine
• 24 ounces cream cheese, softened
• 3/4 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups miniature semisweet chocolate chips, divided
• 1/2 cup whipping cream

Directions:

1) Combine chocolate cookie crumbs and butter, stirring well. Firmly press mixture evenly over the bottom of a 9-inch springform pan. Bake at 350° for 5 minutes.

2) Beat cream cheese at high speed of an electric hand-held mixer until light and fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.

3) Stir in vanilla and 2/3 cup chocolate chips. Pour mixture into crust. Bake at 350° for 40 minutes; turn oven off and leave oven door ajar.

4) Leave cheesecake in the oven for 30 minutes. Remove from oven and let cool a on a wire rack. Cover cheesecake, refrigerate, and chill 8 hours.

5) Melt remaining 2/3 cup chocolate chips in top of double boiler; gradually stir in whipping cream. Stir over low heat until thickened and smooth. Remove from heat and spread over cheesecake. Chill thoroughly.

Yum! Making the cheesecake is almost as fun as eating it and adding in the chocolate chips is a fun way to let kids help with this recipe. The fun is unlimited, but the slices aren’t. Luckily, you can make this recipe more than once! Enjoy!

Lovely Lemon Cookie Recipe

When life gives you lemons… make lemon cookies! They’re a classic favorite and this lemon cookie recipe is sure to please. Lemon cookies are notorious of reminding us of the simpler things in life and the relaxation that came along with it. A light and crisp lemon cookie at the tea party; a lovely lemon cookie for the open house; there really is no bad time for a delicious lemon cookie.

I remember when I first experimented with lemon cookie recipes it was all because I had had a rough day at school and my mother responded to my whining with an optimistic view of, “Well… when life gives you lemons…”.

I took her words to heart and immediately thought, “When life gives you lemons… make lemon cookies.” From that day forward, these cheery cookies always had a special way to brighten my day or spread cheer among the neighbors!

Lemon cookies are a remedy in my home! Although chocolate is equally as efficient, these lemon cookies make it so you can’t help but smile!

Yield: About 4 dozen cookies

Ingredients:

• ½ cup (1 stick) butter, softened
• 1 cup sugar
• 1 egg
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• Dash ground nutmeg
• Yellow colored sugar (optional)

Directions:

1) Beat butter in large bowl with electric mixer at medium speed until smooth. Add sugar; beat until well blended. Add egg, lemon juice and peel; beat until well blended.

2) Combine flour, baking powder, salt and nutmeg in large bowl. Gradually add flour mixture to butter mixture at low speed, blending well after each addition.

3) Shape dough into 2 logs, each about 1-1/2 inches in diameter and 6-1/2 inches long. Roll logs in yellow sugar, if desired. Wrap each log in plastic wrap. Refrigerate 2 to 3 hours or up to 3 days.

4) Preheat oven to 350°F. Grease cookie sheets. Cut logs into 1/4-inch-thick slices; place 1 inch apart on cookie sheets.

5) Bake about 15 minutes or until edges are lightly browned. Transfer to wire racks to cool. Store in airtight container… if they’re not all eaten when they’re still warm!

Again, these lovely lemon cookies go with just about anything and everything. In the summer, when other cookies may seem to heavy, it’s these fluffy lemon cookies that seem to call my name. A lemon cookie recipe is more than just an opportunity for an after school snack. It’s a chance at a happier day, and during stressful times, I for one will have my lemon cookie and eat it too!

Brownie Twist Cheesecake Recipe

If you are like me, then when dessert time rolls around, you have a hard time choosing just one…will it be a brownie or cheesecake?

Well, fellow dessert-lovers, have no fear! I have just the dessert for you! This chocolate cheesecake, with a brownie twist, is a wonderful compromise to your dessert dilemma. Read more

Super Soft Sugar Cookie Recipe

Sugar cookies…there is just something about that pure, perfect delightful treat.

A perfect sugar cookie recipe produces a cookie that is just right and one that simply makes you smile.

Of course, everyone’s “Just right” is different. Some people want a soft and chewy sugar cookie, you know, the kind that are just great with a big glass of milk. On the other hand, some people want a firmer cookie, one which will hold up to frosting and icing and sprinkles or the tiny hands of “master chefs” creating a “masterpiece” in the kitchen with mom. So there is just not one “right” sugar cookie recipe, no worries…is is simply your preference. So are you a soft and chewy type or are you the one who just cannot live without the firmer cookie– the ones made for milk dunking?

The secret ingredient in these cookies is definitely the half cup of sour cream! That’s right, sour cream! Don’t toss out the recipe yet, give it a try. Trust me, this is going to be one of your favorites! There are few recipes which call for sour cream when it comes to sugar cookies, but it really helps to soften up this cookie and make them irresistible.

Yield: 6 dozen cookies

Ingredients:

• 3 1/4 cups all-purpose flour, sift before measuring
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 1 egg
• 1 1/2 teaspoons vanilla
• 1/2 cup sour cream

Directions:

1) In a bowl, sift together the sifted flour, baking soda, and salt. In a mixing bowl, cream butter, sugar, egg, and vanilla with an electric mixer. Beat for 2 minutes.

2) Add sour cream and half of the sifted dry ingredients; beat 1 minute.

3) Stir in remaining dry ingredients with a wooden spoon. Divide dough in half and roll each portion out on a lightly floured surface to 1/4-inch thick. Cut with floured cookie cutter.

4) Place cookies on greased cookie sheets; bake at 400° for 8 to 10 minutes.

5) Store soft sugar cookies in an airtight container.

For a little bit of a different taste in this sugar cookie, try adding a touch of ground nutmeg. I tried that for a school party last fall and my cookies were a huge hit. Everyone loved them and wondered what my secret was…of course, I wasn’t telling. It ended up being a fun and mysterious alternative to a regular sugar cookie. Another favorite trick is to dust the mix with a hint of cinnamon.

If you bake these cookies, people are sure to question the yummy snack! The neighbors are sure to be knocking on your door as soon as they smell the aroma of these decadent soft sugar cookies…so be sure to bake extras!

Oatmeal Cookie Recipe

Another of my favorite oatmeal cookie recipes is a recipe that my mom gave me a long time ago.

She got this recipe from her friend, Judy. My mom and Judy attended nursing school together and Judy would often bring this yummy oatmeal cookie for lunch and the two friends would sit together, enjoying oatmeal cookies and studying for their next class.

Judy got the recipe from her mother, who called it The Pride of Iowa.

Now, I’ve never been to Iowa, but I do know a thing or two about cookies, especially when I am trying to decide if it is a cookie that I really like or not.

Well, having visited Iowa or not, I had no doubt that I really liked this cookie and ever since I first tried it I knew it was a cookie recipe that I would make over and over again. I also really like this recipe because it is so simple to make.

It is also an easy recipe if you are a beginning baker or even if you are a mom looking for a simple recipe to bake with your children. This is a perfect kid friendly recipe.

Every time I bake this oatmeal cookie, I think about my mom and her friend, Judy, studying for nursing school and enjoying this delicious cookie. I love recipes that mean something to me…like this one and the history about my mom and her friend…recipes that have a history seem like they just taste even better.

I hope that you love this oatmeal cookie as much as I do.

Ingredients:

• 1 cup of brown sugar
• 1 cup of white sugar
• 1 cup of shortening
• 2 eggs, beaten
• 2 cups of flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 3 cups quick oats
• ½ cup pecan pieces

Directions:

1) Combine sugars and shortening. Cream well. Add eggs.

2) Sift the dry ingredients together and add to the creamed mixture.

3) Add vanilla and pecan pieces. Mix well.

4) Cover and chill several hours. Shape into round balls and flatten gently.

5) Bake at 350 degrees for 8-10 minutes or until golden brown.

6) Cool completely on wire racks. Enjoy!

Note: if you really like chocolate chips in your oatmeal cookies, then just add in a cup or so when you stir in the vanilla and pecan pieces.

I really love these cookies with some chocolate chips! If you heat them up in the microwave for a couple seconds, they’re just perfect with a glass of milk. Better yet, eat them once they come right out of the oven! Yummy!